Bulgur Salad With Grilled Chicken And Parsley Pesto Recipes

Steps:

• Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
• Meanwhile, place parsley, almonds, shallots, and 1 1/2 tablespoons lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto to taste with salt and pepper.
• Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired. Prepare barbecue (medium heat). Brush chicken and apricot halves with oil.
• Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
• Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.

Steps:

• Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup

Steps:

• Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
• Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.

Steps:

• In a large bowl, pour 1 cup boiling water over the bulgur. Cover with plastic wrap; let stand until water is absorbed, about 30 minutes.
• Add cucumber, onion, parsley, garlic, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Serve warm, cold, or at room temperature. (To chill, cool, then refrigerate in an airtight container for up to 1 day.)

Steps:

• Place water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still chewy, stirring occassionally, 11-12 minutes. Drain. Rinse under cool water. Transfer to large bowl. Place parsley, almonds, shallots and 1 1/2 tablespoon lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 cup oil and process to coarse puree. Season pesto with salt and pepper. Stir 3/4 cup pesto and remaining 1 tablespoon lemon juice into bulgur. Season with salt and pepper and lemon juice, if desired. Prepare barbeque (medium heat). Brush chicken and apricots with oil. Sprinkle with salt and pepper Grill chicken until cooked through and apricots halves until charred, 7-8 minutes per side for chicken and 2 minutes per side for apricots. Line 4 plates with leaves. Divide bulgar salad among plates. Place 1 chicken breast on plate with dollop of pesto on top. Add apricot halves and serve. Bon Appetit Magazine